The Vintage Recipe
Mint Leaves, Flor De Cana 18, Fresh Lime Juice, Simple Syrup
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Ingredients
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Cocktail
Method
Cocktail
Prep mint and glass
Lightly slap 6 of the mint leaves between your hands to release aromatics, then set them aside. Chill a rocks glass (or double old fashioned) by filling with ice water while you prepare the cocktail.
Muddle
Discard the ice water from the chilled glass. In a mixing glass or shaker, add the remaining 2 mint leaves, 0.5 oz simple syrup and 0.75 oz fresh lime juice. Gently muddle the mint leaves just enough to bruise them and release oils — avoid shredding to keep bitterness low.
Combine with rum
Add 2 oz Flor de Caña 18-year rum and 2 dashes Angostura bitters (optional) to the mixing glass with the muddled mint and citrus.
Shake
Fill the shaker with ice and shake vigorously for about 10–12 seconds until well chilled (exterior becomes frosty).
Prepare glass and serve
Fill the chilled rocks glass loosely with crushed ice (about 1 cup). Double-strain the contents of the shaker into the glass over the crushed ice to remove mint fragments. Gently clap the reserved slapped mint leaves and place them on top of the drink along with a lime wheel or a mint sprig as garnish.
Finish
Optionally add an extra dash of Angostura bitters on top of the crushed ice for aroma. Serve with a short stirring straw so the drink can be lightly stirred as the ice melts.